Thanksgiving Southern Sausage Corn Bread Turkey Stuffing Recipe

Thanksgiving day turkey stuffing is always a matter of preference. Some like cornbread, some like to add sausage or cranberries or raisins, celery, carrots, nuts and on and on. Some people stuff it in their turkey and some just serve it in a casserole dish.

Whatever your traditional stuffing may be, I encourage you to try my Southern Sausage Cornbread Stuffing this Thanksgiving. It might become a new tradition for you. We usually make more than one bird and at least two stuffings so add this one to your list of sides. You can never have too much stuffing. Can you?

Please enjoy my video making this stuffing recipe and send me your feedback. How do you make YOUR stuffing. You can find the ingredients and recipe below the video.

Ingredients:

1 stick unsalted butter, plus extra for buttering the baking dish and dotting on top of the stuffing

3 celery ribs, finely chopped about 1 cup

2 large carrots, finely chopped about 1 cup

1 small sweet onion, finely chopped about 1 cup

1 pound Italian sweet sausage, removed from the casings

3 cups Chicken Broth

1 tablespoon poultry seasoning

2 tablespoons fresh chopped parsley

1 cup apple cider or apple juice

1 (14oz) bag of corn bread stuffing

Salt and freshly ground pepper

Directions:

Preheat the oven to 350°

In a large, deep frying pan, melt the 1 stick of butter. Add the celery, carrots and onion to the pan season well with salt and pepper. Cook over medium high heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the sausage to the pan and break it up as it cooks. Continue cooking until sausage is browned and cooked through, about 5 minutes. Add the chicken stock, poultry seasoning, and parsley, and cook, scraping up any bits stuck to the bottom of the pan.

Add the apple cider, and then stir in the cornbread stuffing making sure it all gets coated well with the broth and the vegetables. Spread the stuffing into a buttered baking dish and dot the top of the stuffing with about 2-3 tablespoons of butter.

Cover with foil and bake the stuffing in the center of the oven for about 30 minutes then uncovered for about 15 minutes, until it is heated through and the top is lightly browned. Let the stuffing stand for 10 minutes before serving.

Tips:

Add in’s like a cup of dried cranberries, a chopped green apple, cooked chopped chestnuts or sliced mushrooms go extremely well with this stuffing so be creative and make it your own.

Stuffing can also be stuffed into the bird before roasting but let it cool for about 15-20 minutes before stuffing it into the bird. Then simply fill the cavity loosely with the stuffing and spread any extra around the outside of the cavity.

The stuffing can be made a day ahead but not baked. Simply refrigerate it overnight but be sure to bring it to room temperature before stuffing the turkey or baking it in a baking dish.

If you want a denser stuffing you can fold in 2 beaten eggs after you remove the mixture from the stove.

IMPORTANT: If your stuffing is too dry, you can add a little more liquid. If your stuffing seems too wet, you can add more cornbread stuffing.

Well, I don’t know how it happened…..I copied & pasted the recipe onto Word, the recipe called for 2 cups of apple cider or apple juice. It looked like way too much liquid, not much I could do about it since I didn’t have another package of corn bread mix. I got back on the computer and double checked the recipe and saw that the amount should have been only 1 cup.
Fortunately I made it the night before so most of the liquid was absorbed overnight. Actually it was very good but next time I will make sure to add the correct amount of apple cider……it was very wet!!! That’s okay, live and learn. I used Jimmy Dean sausage with sage since that is what I have always used for stuffing.
It’s a keeper, will try it again.

Oh no I think you way have copied a cashed unedited version somehow. When I first publish the recipes I proof them and then edit and republish any changes. That is so crazy. I am sorry about that. I hope it was OK. I guess better wet than dry. Nothing worse than dry stuffing.

Looks good,
Since I only make dressing once a year, I had to to get a refresher and came across your recipe and its similar to mine. However, I notice you did not add sage which is the main seasoning for dressing. Well, in addition to the bag of cornbread stuffing, I add home made cornbread, a can of mushroom soup, sauteed mushrooms, a can of french onion soup and even some of the cooked giblets. I get rave reviews every year so I thought I’d share.

YUM Yum yum!!! that sounds so good. I will have to try it. There is some sage in the poultry seasoning so since my hubby isn’t a big sage fan that seems to be just enough for all of us to enjoy. The fun thing about stuffing is that you can get very creative and very rearly mess it up.